Honey Cake Lekach
Experience the warm, spiced allure of Honey Cake Lekach, a traditional Jewish dessert perfect for Rosh Hashanah or any occasion that calls for a touch of sweetness. This moist honey cake is infused with earthy notes of cinnamon, ginger, and cloves, balanced by the richness of honey, the depth of brewed coffee, and the brightness of fresh orange juice. The recipe is simple to prepare, combining pantry staples and optional mix-ins like raisins or chopped nuts for added texture. Baked to a golden perfection and versatile enough to be enjoyed plain or dusted with powdered sugar, this cake pairs wonderfully with a hot cup of tea or coffee. With its fragrant aroma and tender crumb, Honey Cake Lekach is a timeless treat that brings warmth to every slice!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 3 units Large eggs
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 1 cup Honey
- 0.75 cup Vegetable oil
- 1 cup Strong brewed coffee, cooled
- 0.5 cup Orange juice
- 2 teaspoons Vanilla extract
- 0.5 cup Optional raisins or chopped nuts
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or two 8x4-inch loaf pans and line with parchment paper, leaving overhang for easy removal.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. Set aside.
In a large mixing bowl, beat the eggs with a whisk or hand mixer until foamy. Gradually add the granulated sugar and brown sugar, whisking until fully combined and slightly thickened.
Stir in the honey, vegetable oil, cooled coffee, orange juice, and vanilla extract until all the wet ingredients are well incorporated.
Slowly add the dry ingredients into the wet mixture in portions, stirring with a spatula or whisk until just combined. Be careful not to overmix as this can make the cake dense.
If using raisins or chopped nuts, fold them gently into the batter.
Pour the batter evenly into the prepared baking dish or loaf pans, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. If using loaf pans, they may require slightly longer baking, around 55 minutes.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then lift out using the parchment overhang and transfer to a wire rack to cool completely.
Serve the cake on its own or with a dusting of powdered sugar. It pairs beautifully with tea or coffee.
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 299 mg | 13% | |
| Total Carbohydrate | 77.5 g | 28% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 52.3 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 165 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
